Recipe by charlie #5
Another of my mother's recipes that I've added upon. These are incredible. Actually better the second day. Once I was out of pumpkin when making muffins and substituted these leftovers all mashed up and my husband and children who insist they don't like yams/sweet potatoes loved them. Choose long, skinny yams.
Top Review by twswbs0405
I made these last Thanksgiving as one of my dish contributions to the family dinner at my sister-in-laws. It was easy to put together, looked beautiful, and was a big hit with the somewhat picky eaters in our extended family. This will be a regular for us. This year, I was too late shopping to get fresh cranberries so used dried. I prefer the fresh but the recipe was still a big hit.
- 6 yams
- 236.59 ml brown sugar
- 59.14 ml butter
- 59.14 ml water or 59.14 ml apple juice or 59.14 ml cranberry juice
- 2.46 ml salt
- 1.23 ml ground cinnamon
- 0.25 ml ground cloves
- 0.25 ml ground nutmeg
- 1-2 large tart apple
- 170.09 g fresh cranberries, washed
- 236.59 ml pecans or 236.59 ml walnuts
Directions See How It's Made
- Preheat oven to 350 degrees.
- Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2" thick rounds.
- In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
- Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.